In my quest for tonight's meal I stumbled upon a Smorgasbord (pun intended) of Swedish fare, but could not resist the temptation to go with the Kottbuller or Swedish meatballs, not only because they are extremely appetizing but are also far less dodgy than the lutkfisk, gravlax or eel, all of which left me cold. Then there was a dizzying array of recipes to sort through; fortunately that's when Andrea (friend Rhea's mom) came to my rescue. She claimed to have the best recipe for Swedish Meatballs and when asked if it was an old recipe, her answer was " from before the advent of meat grinders." That clinched it...
The meatballs are made with ground Beef/Veal/Pork with the ratio being 3:2:1. Breadcrumbs are softened in light cream while onions are diced and sauteed. These are added to the meat along with an egg, chopped parsley, ginger powder, nutmeg, salt and freshly ground pepper. They are beaten together till homogenous, shaped into balls and shallow fried in butter. Flour is added to the drippings and cooked briefly before adding in beef broth and instant coffee. Stirred till thickened, the meat balls go back into the pan where they are basted with the sauce repeatedly until generously coated with the sauce. The meatballs were tender and juicy unlike any other.
Next up: Switzerland....
I hope you guys enjoyed them. They look just like mom used to make!
ReplyDeletePhew! I'm glad. They tasted great too. say thanks to your Mom again.
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